Prep Time: 2 hours, 30 minutes Cook Time: 10 minutes Total Time: 2 hours, 40 minutes Yield: 12 large fritters
Description
This sweet summery fried fritter combines a soft yeasted dough, blueberries, and a creamy strawberry glaze made from real strawberries.
Ingredients
1 cup (240ml) whole milk, warmed to about 110°F*
1 Tablespoon active dry yeast
1/2 cup (100g) granulated sugar, divided
2 large eggs
6 Tablespoons (86g) butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
1 and 1/2 cups (250g) fresh berries such as blueberries, chopped strawberries, or blackberries (NOT frozen)
1 – 2 quarts oil
STRAWBERRY GLAZE
2 cups (240g) confectioners’ sugar
1 cup chopped strawberries (about 5 large strawberries)
1/4 cup (60ml) heavy cream, half-and-half, or whole milk
1 teaspoon pure vanilla extract
Instructions
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining 7 Tablespoons of sugar, eggs, butter, vanilla extract, salt, nutmeg, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough.
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.)
Shape the dough: When the dough is ready, punch it down to release the air. Turn it out onto a lightly floured work surface and with lightly floured hands, flatten the dough into a long oval about 1/2 inch thick. You can use a rolling pin if needed, but your hands should be able to stretch it out just fine. Spread blueberries onto half of the dough, as pictured above. Fold the dough over the blueberries, then seal the edges. Using your hands, work the dough into an even log. making sure the edges are totally sealed. Using a sharp knife or bench scraper, cut the dough into about 12 even strips, then cut 4-5 perpendicular strips to make a cross pattern of sorts. This is NOT an exact process, so don’t stress. You really just need a bunch of small pieces of blueberry-filled dough! Divide the cut-up dough into 12 even pieces. Mold each into a round shape and try to “enclose” the blueberries inside the dough as much as you can. (They’ll fall out of the fritters otherwise.) Place the shaped fritters on a lined baking sheet, then cover and allow to rest as you heat the oil. They will rise a bit as they rest.
Place a cooling rack on a large baking sheet. Set aside.
Pour oil into a large heavy-bottomed pot set over medium heat. Using a candy/oil thermometer, heat the oil to 350°F (177°C). This will take several minutes. Add 2 fritters at a time and fry for 1-2 minutes on each side or until golden brown. Wear kitchen gloves if oil is splashing. Carefully remove with a metal spatula or metal slotted spoon. Place fritters onto prepared rack. Repeat with remaining fritters, then turn off the heat.* Some blueberries may come loose in the oil. Discard those since they’ll taste burnt.
Let the fritters cool for a few minutes as you prepare the glaze.
Strawberry Glaze: Place confectioners’ sugar in a medium bowl. Set aside. Purée the strawberries in a food processor. Scrape down the sides if needed. If they aren’t pureeing into a liquid, add 1 Tablespoon of the heavy cream, half-and-half, or milk you are using in the glaze. Once liquified, pour over confectioners’ sugar, then add the cream/milk, and vanilla extract. Whisk until smooth. If needed, add more cream/milk to thin out or more confectioners’ sugar to thicken.
Dunk each fritter into glaze. Place back onto prepared rack for excess glaze to drip down. The glaze will eventually set on the fritters after about 20-30 minutes.
Fritters are best enjoyed the same day. Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat in the microwave.
Notes
Berries: Go light on the blueberries in the dough– 1 and 1/2 cups is plenty. If you use too many, they’ll just fall out of the frying fritters and burn. You can also use blackberries or chopped strawberries. I recommend fresh blueberries because they aren’t as juicy. Frozen berries or juicier berries make this dough a mess! Instead of strawberries for the glaze, you can use fresh or frozen (thawed) raspberries or blackberries. Blueberries aren’t ideal for the glaze because they don’t purée as well.
Oil: The amount of oil really depends on how wide or tall your pot is. You want oil to fill about 1/3 of the pot. I use a little more than 1 quart for my 5.5 quart Dutch oven.
Halve: You can easily halve this recipe for 6 large fritters. I don’t recommend doubling the recipe. Instead, make two separate batches of dough.
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